Sautéed Chicken and Avocado Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, vibrant salad featuring tender sautéed chicken breast paired with creamy avocado and a tangy citrus vinaigrette. This mediterranean-inspired salads (gluten free) ready in about 27 minutes pairs medium, peeled and diced avocado, mixed salad greens, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5-6 minutes per side until golden and cooked through; remove and let rest.
  2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp orange juice, 1 tsp honey, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified to make the citrus vinaigrette.
  3. Step 3: Slice the rested chicken breasts into 1/4-inch strips. In a large salad bowl, toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 diced avocado gently with half the vinaigrette.
  4. Step 4: Arrange the sliced chicken on top of the salad, drizzle with the remaining vinaigrette, and serve immediately.

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Frequently asked questions

How long does Sautéed Chicken and Avocado Salad with Citrus Vinaigrette take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken and Avocado Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.

Can I substitute ingredients in Sautéed Chicken and Avocado Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken and Avocado Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Chicken and Avocado Salad with Citrus Vinaigrette gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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